Another Batch of "Veggie Broth" for Roasted Creamy Tomato Soup
New Stew of Veggie Broth
Yeah... Yeah I know, it really is time for a New Slow Cooker!! But in all honesty I broke the handle on it years ago... Here's a New Batch for this Weekend's Adventure for Flavor Town...too make Home-made Tomato Soup. I'm really excited for this new Veggie Broth.
Ingredients
2 Medium Tomatoes, Whole
1 Leek, Chopped (disregard the green leaves, will leave it bitter)
6 Potatoes, Chopped
3 Carrots, Chopped
1/2 C of Green Beans, Whole
2 C of Veggie Scraps (Defrosted from the Freezer)
1 Celery Stalk, Chopped
Basil (Feel free to use any herbs of your choice)
Sage (Feel free to use any herbs of your choice)
Parsley (Feel free to use any herbs of your choice
1/2 of Peas
12 C Purified Water
1 Whole Garlic Cloves, Pulled apart
Black course Pepper
Salt (if you like, but I did not add salt to mine)
Directions
Place all the ingredient in the slow cooker and add the water and simmer on low 12 to 24 hours for the best flavor. You can cook a minimum 15 hours, but will not be as favorable.
Once done cooking strain all the veggies out through a strainer into a container and allow to cool.
Use to cook or store in the refrigerator up to 3 or 4 days or freeze up to 3 months. Make sure you use freezer containers or mason jars to store.
Tomato Soup from Fresh Tomatoes
Look at these yummy Vine Tomatoes I got on Sale at Jewel for .88 cents a pound, pretty nice deal if I have to say myself.
As you can see they are drying in my strainer, gave them a good bath when I got home from the grocery store. I usually wash every thing really good after shopping (just think of all the different people who have been touching and moving and storing, as well as all the pesticides on them if they are not organic, and even then I still wash them. Always wash your fruits and veggies!
Now it's been about 10 hours or so since I started my veggie broth and the broth is getting a nice Dark Brownish Color, I'm going to let this simmer for about another 2 hours. Once it is done, I'm going to allow it to cool for a couple hours and strain into a container through a strainer. After 10 hours I did end up adding another cup of hot water (although this could bring down the flavor, I am cooking it another two hours or so).
I honestly am so impressed with myself...This made me 12 Cups of Veggie Broth which I only used 4.5 Cups for my Roasted Creamy Tomato Soup.
They say, "A good homemade broth helps ill a cold away!" My family and I love a good soup, and now it really has become a regular ritual on making homemade broth and stock every weekend. Enjoy!!!
